Buckwheat Blunders and Twists of Fate
Aug 25, 2009 on food network at 9:00 PM
Summary
The chefs use buckwheat flour to make fritters, crepes and crusts in the appetizer round. Later, an exotic fruit must be incorporated into their entrées.
The chefs use buckwheat flour to make fritters, crepes and crusts in the appetizer round. Later, an exotic fruit must be incorporated into their entrées.
